Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood Taras Grescoe

Grescoe examines how out-of-control pollution, unregulated fishing practices, and climate change affect what ends up on our plateYou dont want to know about this, but you need toThis is a must-read for anyone who cares about what they eat.Bottomfeeder: How to eat ethically in a world of vanishing seafoodWe will follow up with some of his recommendations.More on Fish in TreeHugger:US Should Push for Bluefin Tuna Fishing Moratorium, Conservation Groups SayOverfishing Update: Endangered Atlantic Bluefin on the Menu at Nobu in London, EU to Reconsider Common Fishing Policy Related on TreeHugger.com: How to maximize the number of books you read Toronto residents fight to keep a Little Free Library Marie Kondo is a graphic novel superhero! Talking animals are not good at teaching moral lessons to kids Tags: Book Reviews Books Fish facebook twitter google+ pinterest Please enable JavaScript to view the commentsAs she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerityIn addition to being an invaluable resource for eating fish sustainably, the book has huge entertainment value

Toronto) Washington DC & Baltimore Outer Boroughs Chicago Area Pennsylvania California Florida Quebec (incIn this ceremony, which is presided over by a Shinto priest in a golden headdress, the wholesalers at the world-famous Tsujiki Market gather to pay tribute to the souls of all the fish they have dispatched219-220] Grescoe examines how out-of-control pollution, unregulated fishing practices, and climate change affect what ends up on our plateALL RIGHTS RESERVEDMy fierceness would be more effective copying and distributing the appendix from Bottomfeeder that includes tools for choosing seafood with informational web sites, principles to follow, questions to askFrom North American Red Lobsters to fish farms and research centers in China, Bottomfeeder takes readers on an illuminating tour through the $55-billion-dollar-a-year seafood industryThe opening chapter is set in the fine restaurants of Manhattan and centers on the monkfish, a severely overfished bottomfeeder that nobody would have considered eating until Julia Child popularized itHe describes how Indian shrimp farms treated with pesticides, antibiotics and diesel oil are destroying protective mangroves, ecosystems and villages, and portrays the fate of sharks a collapsing fishery finned for the Chinese delicacy shark-fin soup: 'living sharks have their pectoral and dorsal fins cut from their bodies with heated metal bladesIn disturbing detail, he depicts the 'turbid and murky' Chesapeake Bay, where, with overharvested oysters too few to do their filtering job, fish are infested with the 'cell from hell,' a micro-organism that eats their flesh and exposes their guts

Dividing his sensibilities between Epicureanism and ethics, Taras Grescoe set out on a nine-month, worldwide search for a deliciousand humaneplate of seafoodBut unlike other food items, making ethical and healthy seafood choices were impossible because of the veil of secrecy enshrouding itmembers who write about what the phrase spiritual awakening means to themsundried, salted or sliced .But watch out, anteater! While you're salivating, this sneaky ant has got an escape plan up its He chooses his fish wisely and hopes we will tooGrescoes book is not a one-sided endictment of everyone involved with seafood

Along the way, readers are treated to gorgeous descriptions of Belon oysters with French butter and rye bread, flame-kissed Portuguese sardines and micro-scale sustainably-farmed shrimp in a coconut curry, while getting an intimate peek into the lives of the people who harvest, produce and cook the fishFollowing him down to the waterfront, I watched him strip to his trunks, don flippers and a snorkel mask, and swim a few yards out to his racks of oystersNo moreEach chapter focuses on a different dish-"Shrimp Curry," "Bluefin Tuna Sashimi," "Fish and Chips"-telling the history of the dish as well as the legal, ethical, and health issues surrounding the seafood used to make itQuickview I'm Going To Eat This Ant There are so many scrumptious ways to eat this antThe Omnivore's DilemmaTheres plenty of fish in the sea, as the old addage goes but are there, really? I experienced a rude awakening at the peak popularity of Orange Roughy, which I lovedHe lives in MontrealPublishers Weekly Adult/High School A thorough investigation of the fishing industry

A balanced and practical guide to eatingnewly updated for the paperback editionit explains which fish are best for the environment, the seas, and our bodies(He even mentions peanut butter and jellyfish sandwiches at one point.)57-59]He has a feel for describing the fisherpeople he meets on his travels as he searches for marine life he can safely enjoy without emptying the oceansGrescoe provides a helpful list of which fish to eat: "no, never," "depends, sometimes" and "absolutely, always." (May)Copyright Reed Business Information, a division of Reed Elsevier IncIts an entre youll remember.Fortune Small Business Bottomfeeder is Grescoes storya starting point for reflecting on where each of us draws the line about whats acceptable to eat and whats not.Gastronomica SynopsisAn eye-opening look at aquaculture that does for seafood what Fast Food Nation did for beef 83fc8d264e